Monday, December 3, 2007

DaaLi Ambat


"Ambat" is the third coconut based curry I am posting in the "South Canara" cuisine. The first two were Ghasshi and Bendi. As I said before, the seasoning or tempering for the curry decides the name of the curry. For the curry to call "Ambat", the seasoning has to be of finely chopped onions.

Daali Ambat (Serves 4 - 6)
Ingredients
3/4 cup Toor daal
1 organic cauliflower, cut into florets
1 medium potato, cut into big chunks
1/2 cup green peas, fresh or frozen
1/2 tsp turmeric powder

salt to taste
1 small tomato, chopped

Grind to a fine paste
3/4 cup fresh coconut
4-5 byadgi chilies, roast in a few drops of coconut oil
1 tsp tamarind pulp

Tempering
2 tsp oil (preferably coconut oil)
1/2 small onion, finely chopped (approx. = 1 tbsp )

Method
1. Pressure cook toor daal. Mash it lightly. Set aside.
2. Grind the masala to fine paste adding water as needed. Set aside.
3. In a saucepan, add cauliflower, potatoes and peas with turmeric powder and about 1/2 cup water. Cover with a lid. Cook till the vegetables are soft but not mushy.
4. Add mashed toor daal and ground masala paste to the cooked vegetables. Add 1 cup water. Bring to boil.
5. Add salt to taste. Now add tomato. Let the curry simmer for about 11 minutes.
6. Heat oil in a small saucepan. Add finely chopped onion. Fry till deep red. Do not let it burn.
7. Add immediately to the curry, switch off the gas and cover with the lid.

Note -
1. Similar Ambat can be made of white peas or green peas or vali (Mayalu/Chinese spinach) or fresh toor or soybean. Toor daal is added only to the vali ambat. White peas, green peas, fresh toor and soybean ambat are made without adding any additional daal.
2. If you are using fresh new potatoes, you do not have to peel it. Otherwise, peel the potatoes before making chunks.

I am sending this post to Linda (of out of the garden) for JFI: Toordaal.

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